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Baked eggplants with couscous and feta cheese

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Baked eggplants with couscous and feta cheese

  • 55
  • Serves 2
  • Easy

Directions

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Happy Earth day! 🌎✨

Today’s recipe is about one of my fav veggies: eggplant. It is super easy to make and it is a delicious meal.

2 medium eggplants
1 red onion, sliced
2 garlic cloves, minced
100 g couscous, cooked
60 g feta cheese, crumbled
2 tbsp extra virgin olive oil
1/2 lemon, juice
A handful of microgreens or radish sprouts
2 tbsp pomegranate seeds
Salt & pepper, to taste

Preheat the oven to 230 C.

Use a knife or fork to pierce the eggplants and roast them for 40-50 minutes or until completely tender.

Mix the cooked couscous with 1 tbsp of oil and 1 tsp of lemon juice. Season and set aside.

In a small bowl mix the remaining olive oil and remaining lemon juice with garlic. Season and set aside.

Cut the eggplants in half, like a baked potato, to reveal the flesh.
Add the couscous, feta cheese, red onion and drizzle with mixed oil. Sprinkle over the microgreens and pomegranate seeds.

Enjoy!

Foodiality

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